Step 1: In a medium skillet, heat 3g of ghee over medium-high heat. Add lamb mince and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Step 2: While lamb cooks, in a separate bowl, whisk eggs with salt and a pinch of chili powder until well combined. In a small bowl, whisk ricotta cheese until smooth.

Step 3: Push lamb to one side of the skillet. Add remaining 2g ghee to the empty side, then pour in the whisked eggs. Scramble the eggs to your desired consistency, ensuring they are cooked but still moist, about 2-3 minutes.

Step 4: Combine the scrambled eggs with the lamb mince. Stir in turmeric, cumin, and coriander. Cook for 1 minute more, allowing spices to bloom.

Step 5: Serve the scramble immediately, topped with the creamy ricotta. Ensure precise plating for a professional finish.